Pavlova perfect dessert for the holidays!

Close up photo of a pavlova topped with strawberries, raspberries, and kiwi on a white cake stand.

Pavlova is a simple dessert recipe made with ingredients like egg whites, sugar, vanilla, lemon juice, and cornstarch. This large meringue-like dessert is a popular holiday treat that’s a lot easier to make than it looks!

Pavlova is baked and then topped with Whipped Cream and fresh fruit! For an extra pop of flavor, serve it with Lemon Curd!

Close up photo of a pavlova topped with strawberries, raspberries, and kiwi on a white cake stand.

What Is Pavlova?

The classic pavlova dessert is believed to have originated in New Zealand in the early 1900s and has since become popular all over the world. This dessert is similar to meringue cookies but you will love the soft center that’s encompassed in a crunchy shell and topped with smooth whipped cream and bright fruits!

The Pavlova itself tastes a lot like Marshmallows or Marshmallow Fluff with a smooth vanilla flavor. Traditionally, it is topped with strawberries, raspberries, and kiwi – but you can add any fruit. Strawberry Pavlova is a fave!

Pavlova dessert is popular to prepare around the holidays, most commonly during Christmas and Easter. The best part is that the toppings are completely customizable! Try topping it with Kahlua Whipped Cream for a boozy finish!

How To Make Pavlova

This fancy meringue dessert is actually quite easy to make and tastes the best topped with an assortment of fruits, like strawberries, raspberries, and kiwis!

  1. Beat egg whites until frothy. Add the sugar and beat until stiff peaks form and the mixture is glossy.
  2. Combine the remaining teaspoon of cornstarch with the lemon juice and vanilla.
  3. Fold the lemon juice mixture into the egg whites with a rubber spatula.
  4. Transfer the egg whites to the prepared baking sheet and bake. Turn off the oven off and leave the pavlova in the oven until completely cool.

Once cooled, place the Pavlova cake on the serving dish, then top with whipped cream and fruit.

Overhead photo of a pavlova on a baking pan ready to be baked

Why Does My Pavlova Sink And Crack?

These issues arise when the pavlova cools too quickly. This is why the recipe calls for leaving the Pavlova cake in the oven to cool completely.

It’s also important to use the freshest eggs possible. Having farm fresh eggs will work the best, but if not, just looks for the eggs with the latest expiration date at the store.

Small cracks are par for the course when making a Pavlova properly, but bigger cracks can still happen. This is usually caused by external forces like the weight of the toppings rather than any baking or recipe issues.

More Great Baking Tips

  • Start with room temperature eggs for the best volume.
  • Do not use grease of any kind in prepping this recipe.
  • Dust the parchment paper with cornstarch to prevent sticking.
  • Make absolutely certain there is no egg yolk in the mixture.
  • Avoid making pavlova on humid or rainy days.

Pavlova on a white cake stand topped with fresh berries and kiwi.

Can You Make It Ahead Of Time?

Yes and no. You can prepare the pavlova itself a few days in advance of serving and it can be stored in an airtight container at room temperature. However, it shouldn’t be decorated with whipped cream or fruit until just before serving.

Leftovers? Pavlova with toppings can be refrigerated overnight, but the dessert can absorb moisture and lose its crunch.

More Delicious Desserts


This large meringue dessert is topped with whipped cream and fruit and is popular around the holidays.

  • 4 large egg whites (room temperature)
  • 1 cup caster sugar (*)
  • 2 teaspoons cornstarch (divided)
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups whipped cream
  • 1/2 cup raspberries
  • 2 kiwi (peeled and sliced)
  • 1 cup strawberries
  1. Preheat the oven to 350°F.

  2. Add egg whites to the bowl of a stand mixer and begin beating on medium speed until frothy.

  3. Add the sugar in a very slow but continuous pour while the mixer is going. Once all of the sugar has been added, increase the speed to high and beat until stiff peaks form and the mixture is glossy.

  4. While the egg whites are beating, line a large baking sheet with parchment paper and use 1 teaspoon of cornstarch to rub in a 12-inch circle. Set the pan aside.

  5. In a small prep bowl, combine the remaining teaspoon of cornstarch with the lemon juice and vanilla and mix with a fork until liquid.

  6. Once the egg whites are done, fold the lemon juice mixture into the egg whites with a rubber spatula.

  7. Transfer the egg whites to the prepared baking sheet and use the rubber spatula to spread it out in a circle leaving an indentation in the center.

  8. REDUCE THE OVEN TEMPERATURE TO 250°F and bake the pavlova for 1 HOUR, then turn off the oven and leave the pavlova in the oven until completely cool, about 3 hours.

  9. Once cooled, gently remove the pavlova from the pan and place on the serving dish, then top with whipped cream and fruit.

*If caster sugar is not available, you can use granulated sugar but the pavlova will have some noticeable granules. You can also run granulated sugar through a food processor to make it finer. DO NOT use powdered sugar. 

Pavlova topped with fresh fruit.
Pavlova topped with fresh fruit.
Top photo shows Pavlova topped with fresh fruit on a tray. Bottom photo shows the pavlova on a baking pan ready to be baked.

Morning Glory Muffins

You’ll be starting your day right anytime you serve your family delicious morning glory muffins. Not too sweet, and packed with fruit and nuts, all it takes is one of these genuinely glorious treats to feel full all morning long!

Combining the best features of apple cake or carrot cake, morning glory muffins are aptly named. It’s amazing how many tasty ingredients get packed into one little muffin!

A stack of morning glory muffins baked and ready to be served

What’s a Morning Glory Muffin?

I’ve heard many origins for the first copy of the recipe for these famous muffins, most notably it was said to be published in Gourmet Magazine in 1981. Ten years later, it had become an American favorite and readers cited it as one of that magazine’s best ever recipes of the past 50 years.

This is a slight adaptation of the original recipe but every bit as delicious.

  • Grated carrots and apple add moisture
  • Shredded coconut, chopped nuts and sunflower seeds add lots of flavor and texture

Pecans and walnuts are usually the favored nuts for morning glory muffins, but you can substitute what you have on hand. Any cooking oil is also fine, such as canola, sunflower or peanut oil.

Other substitutions or additions include raisins or dried berries of any kind, poppy seeds or wheat germ.

Ingredients for morning glory muffins

To Make Morning Glory Muffins

The two mantras in muffin batter (or quick breads like banana bread) is “wet into dry,” and “don’t overbeat.”

  1. Combine all dry ingredients in a bowl and a wet ingredients in a second bowl.
  2. Make a well in the center of the flour mixture and add wet ingredients.
  3. Stir just until batter is mixed, but don’t overdo it. It’ll look a bit lumpy.
  4. Fill wells and bake.

How Long Do They Last?

In my house about one day or less!

Like most muffin recipes, tightly cover them and will remain fresh and moist for up to two days at room temperature, or up to a week in the fridge.

Morning glory muffins topped with sunflower seeds

To Freeze Muffins

If you want to store your morning glory muffins for longer, you can keep them in the freezer for up to four months.

To prevent the tops from getting gooey and soggy, make sure you cool them completely before enclosing in a plastic bag or plastic container.

More Delicious Muffin Recipes

Morning Glory Muffins

These easy muffins are the perfect way to start the day!

  • 3 eggs
  • 3/4 cup vegetable oil
  • 8 oz crushed pineapple (drained and squeezed very dry)
  • 1 1/3 cups sugar
  • 2 teaspoons vanilla
  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 2 cups carrots (grated)
  • 1 apple (peeled and grated)
  • 1/2 cup coconut
  • 1/2 cup nuts (chopped)
  • 2 tablespoons sunflower seeds (unsalted)
  1. Preheat oven to 375°F. Grease a muffin pan (or line with paper liners).

  2. Combine eggs, oil, sugar, pineapple and vanilla in a large bowl.

  3. Whisk flour, baking soda, cinnamon and salt in a separate bowl.
  4. Add dry ingredients to egg mixture and combine just until moistened. Fold in remaining ingredients except sunflower seeds.

  5. Divide mixture over 24 muffin cups. Top with sunflower seeds and bake 18-20 minutes or until a toothpick comes out clean.

A Morning Glory muffin served on a wooden board.
A Morning Glory muffin served on a wooden board.
Top photo - A Morning Glory Muffin served on a wooden board. Bottom photo - Morning Glory Muffins baked in a muffin tin.

Classic Strawberry Shortcake Recipe

Strawberry Shortcake is light & delicious and the perfect recipe for a hot summer’s day. A sweet crumbly biscuit style pastry is filled with fresh strawberries and whipped cream.

Whether in a Strawberries & Cream Pie or if they’re being stuffed with cheesecake fresh strawberries are the perfect dessert. Especially when made into this classic strawberry shortcake!

A strawberry shortcake on a plate.

What is Strawberry Shortcake?

Strawberry shortcake can vary based on where you live. Sometimes it’s a small little sponge cake, or in this case a sweet biscuit style pastry, topped with sliced strawberries and whipped cream or ice cream! The perfect ending to a barbecue or a picnic!

To Make Strawberry Shortcake

Simple, luscious, and oh so easy to make, this is the best strawberry shortcake recipe around! You can even prepare this recipe ahead and store in two separate parts until ready to serve.

To Make the Biscuits: 

  1. Combine all biscuit ingredients in a food processor or a hand pastry cutter (per recipe below). Be careful not to overwork the dough or it will not rise properly
  2. Drop dough in even portions onto the baking sheet and bake until lightly golden brown on top. Remove and allow to cool.

Four image showing the biscuit dough being prepared.

To Make the Strawberry Filling: 

  1. Let strawberries, sugar, and lemon juice combine for at least 30 minutes while the shortcakes cool.

When ready to serve, split shortcakes and spoon strawberry mixture over the top. Serve with whipped cream or ice cream. A sprig of mint is a beautiful complement!

How to Store Shortcake

Shortcakes are delicate, so don’t stack them on top of each other. Keep them in a single layer in a freezer bag or airtight container!

A strawberry shortcake on a plate.

How Long Will It Last?

Store the cakes separately from the fillings/toppings and put them together just before serving. Shortcakes will last about a week to 10 days as long as they are kept airtight to prevent them from absorbing odors or moisture. They can also be frozen!

  • To Freeze Biscuits: Cool completely and place in a single layer in a zippered bag.  Store in the freezer for up to a few months.
  • To Refrigerate Biscuits: Place in an airtight container, careful not to stack them, in the fridge until ready to use. These will last for a week and up to 10 days.

The strawberry mixture can be prepared up to 48 hours in advance. The strawberries may soften some and will produce more juice but of course will still taste delicious!

Try making a strawberry shortcake bar and let everyone make their own! Whether they top them with whipped cream or ice cream, these sweet little cakes will have everyone begging for more!

More Strawberry Desserts

Homemade Strawberry Shortcake

Light & delicious dessert!

  • 1 1/2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 Tablespoons sugar
  • lemon zest
  • pinch of salt
  • 1/2 cup buttermilk
  • 4 oz cold unsalted butter
  • coarse sugar


  • 3 cups fresh strawberries (sliced)
  • 2 Tablespoons sugar
  • 1 Tablespoon lemon juice
  • lemon zest
  • Whipped Cream
  1. Preheat oven to 425°F and line a baking pan with parchment paper.

  2. Combine flour, baking powder, baking soda, sugar, salt & lemon zest in a small bowl (or food processor).
  3. Add cold butter and cut in with a fork or pulse a few times with a food processor (or cut in by hand using a pastry cutter) until you have coarse crumbs. Stir in buttermilk.
  4. Drop dough onto the prepared pan. Sprinkle with coarse sugar and lemon zest. Bake 15 minutes or until lightly browned.
  5. Combine sliced strawberries, sugar and lemon juice in a bowl and let sit at room temperature at least 30 minutes to release juices.
  6. Serve biscuits with strawberries and whipped cream.

Note: If you don’t have buttermilk, place 1 tablespoon lemon juice in a 1/2 cup measuring cup. Top to 1/2 cup with milk. Set aside.

Strawberry Shortcake served on a white plate.
Strawberry Shortcake served on a white plate.
Top photo - Strawberry Shortcake served on a white plate. Bottom photo - Homemade shortcake on a cooling rack.

EASY Homemade Cherry Pie Recipe

piece of homemade cherry pie with ice cream on a white plate with a spoon with the whole pie in the background

This Cherry Pie Recipe has all the summer vibes! Homemade buttery and flakey pie crust with a sweet cherry filling bursting with juiciness from baked cherries. Not only is the pie absolutely delicious, but it’s also so EASY to make!

Like Homemade Peach Crisp, this pie is best served warm with vanilla ice cream or whipped cream, and is the perfect summer treat.

Easy homemade cherry pie sliced into with spoons.

Homemade Cherry Pie

Nothing beats a homemade pie from scratch and this cherry pie is a keeper for sure! This butter pie crust is so easy to make and foolproof! The crust is so crispy and holds up well, yet is flakey and tender. When combined with the simple cherry filling, it’s a combination the whole family will love.

Cherry pies are the best when cherries are in season, just like a Peach Cobbler during peaches season.

A slice of cherry pie topped with vanilla ice cream.

Tips for How to Make Cherry Pie

  • Make sure that the butter is COLD! I like to cube the butter and put it back in the refrigerator until I am ready for it.
  • The water should be iced water, not room temperature water. To be sure your water is cold enough, add some ice cubes to the water and measure it from there.
  • Have the filling ready before you roll out the pie crust. You want to prepare the pie as quickly as possible.
  • While this is a fresh cherry pie recipe, you can easily substitute the fresh cherry filling for canned pie filling if desired.

overhead shot of pie crust with whole cherries and pie filling ingredients in the pie crust

How to Make Cherry Pie Filling

This homemade cherry pie filling recipe is so easy to make. To make prep even easier you can pit the cherries in advance or use a cherry pitter! If you don’t have a cherry pitter, use a straw or chopsticks to remove the pits.

To make the filling:

  1. Remove cherry pits and cut about 1/3 of the cherries in half.
  2. Combine cherries, lemon juice, sugar, cornstarch (acts as a thickener), and a little bit of vanilla.

When using sweet cherries, add a 1/2 cup of sugar. If using sour or tart cherries, or you prefer a sweet cherry pie, feel free to add more sugar accordingly. If you prefer a more sour cherry pie, cut back on the sugar.

Can I Freeze It?

Yes! The cherry pie may be frozen before or after baking. Wrap tightly with plastic wrap. The pie will keep up to 3 months.

I can’t wait for you to give the best cherry pie recipe a try!

Deliciously Fruity Desserts

Homemade Cherry Pie Recipe

This cherry pie is absolutely delicious and it’s so EASY to make! Get ready to impress!

Pie Crust

  • 2 1/3 cups all purpose flour (sifted)
  • 2 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 sticks cold unsalted butter (cubed (1 cup))
  • 1/3 cup ice water

Cherry Pie Filling

  • 5 cups cherries ( pitted)
  • 1 Tablespoon lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon vanilla extract

Egg Wash

  • 1 large egg
  • 2 teaspoons milk


  • 1 Tablespoon coarse sugar (optional)

Pie Crust

  1. In a large bowl, combine sifted flour, salt, and sugar.

  2. Using a pastry cutter, mix the cold cubed butter into flour mixture until crumbly.

  3. Slowly add in ice water and continue to mix with the pastry cutter. Don’t overmix, it should be crumbly.

  4. Transfer onto working surface and shape into 2 disks. Cover the disks with plastic wrap and refrigerate for at least an hour (or overnight).

Cherry Pie Filling

  1. Pit the cherries. Cut about 1/3 of cherries in half (if desired). Combine with lemon juice, vanilla, sugar, and cornstarch.

Assemble Cherry Pie

  1. Roll out the pie crust until about 12” circle and transfer into a 9” pie pan. Pat down the pie crust to lay evenly along the pie pan, with some crust hanging over the edges.
  2. Add the pie filling into the pie crust.

  3. Roll out the second pie crust. Create the desired design on the pie crust. Place on top of the pie filling.

  4. Pinch together the leftover edges along the sides of the pie. Seal and flute the pie edges.
  5. Brush the pie with egg wash and sprinkle with coarse sugar (if desired)

  6. Bake in a preheated oven at 400°F for 30 minutes. Turn down heat to 350°F and bake for an additional 30-35 minutes. If the top of pie begins to brown and the bottom isn’t done baking, cover pie loosely with foil until the bottom is done baking.

  7. Cool pie, slice and enjoy with vanilla ice cream or whipped cream.

A slice of Cherry Pie on a white plate with a scoop of ice cream on top
A slice of Cherry Pie on a white plate with a scoop of ice cream on top
Top photo shows Cherry Pie with a piece taken out of it. Bottom photo shows the cherries in the pie filling waiting for the top pastry.

Grandpa Z’s Banana Cupcakes

These Banana Cupcakes are my Grandpa’s recipe. Fluffy cupcakes are a fun and tasty handheld version of banana cake! Made from scratch, you’ll be buying extra bananas to make sure you have enough to make these (and of course banana bread too)!  

These cupcakes are a piece of my childhood… something we always had at Grandma and Grandpa’s! They actually started as a banana cake and are delicious topped with a fresh lemon buttercream frosting!

Fluffy banana cupcakes with the wrapper removed

To Make Banana Cupcakes

Banana cupcakes are perfect for a family dessert, or a classroom or team party! The riper the bananas, the smoother your cupcakes will be and the sweeter banana flavor they will have. Remember to very gently fold in the beaten egg whites for the fluffiest results!

Banana muffin ingredients.

  1. Preheat the oven and prepare cupcake or muffin tins with pan release or paper cupcake liners.
  2. Beat egg whites on high until stiff peaks form, this gives the fluffiest ever cupcakes.

Two images showing the batter with bananas and with egg whites being folded in.

3. Cream together the butter, sugar, yolks, and milk. Add remaining ingredients (per recipe below) and of course mashed bananas.

4. Gently fold in the beaten egg whites until fully incorporated and scoop into prepared muffin or cupcake tins.

Bake until a toothpick inserted in the center comes out clean. Before decorating allow to completely cool.

Banana cupcake batter in a lined muffin tray.

My Favorite Frosting for Banana Cupcakes

I love the flavor combination of  banana and a rich Chocolate Buttercream Frosting! But these banana bread cupcakes are so moist, they’re great without or with frosting!

For banana cream cupcakes, cut each cupcake in half and spread cream cheese frosting between them! All the deliciousness of frosting, without any of the mess!

How Long Do They Stay Fresh?

Banana cupcakes will keep in a zippered bag or an airtight container for about a week.

They freeze great, place in a freezer bag and they’ll keep a few months!

More Cupcakes & Muffins

Grandpa’s Banana Cupcakes

These are the best ever fluffy moist cupcakes.

  • 1 1/2 teaspoon lemon juice
  • 1/2 cup milk
  • 1/2 cup butter
  • 1 cup sugar
  • 2 cups flour
  • 2 eggs (separated)
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • pinch of salt
  • 3 ripe bananas (mashed)
  1. Preheat oven to 375°F.

  2. Combine lemon juice & milk and set aside.

  3. Beat egg whites on high until stiff peaks form and set aside.
  4. In a separate bowl, cream together butter and sugar.
  5. Add in yolks and 4 tablespoons of the milk mixture (you can discard the rest).
  6. Mix together flour, baking powder, baking soda & salt. Slowly add to butter mixture.
  7. Stir in bananas.
  8. Gently fold in egg white mixture.
  9. Bake for 17-20 min or until cupcakes spring back when lightly touched.

Banana cupcakes frosted with a sliced banana on top.
Banana cupcakes frosted with a sliced banana on top.
Top image - banana cupcakes frosted with sliced bananas on top. Bottom image - banana cupcake batter in lined muffins tins.

Strawberry Rhubarb Cobbler – perfect balance of sweet & tart!

Strawberry Rhubarb Cobbler may become one of your family’s all-time favorites. It’s an almost magical combination of fruity-sweet strawberries and sour-tart rhubarb, tied together with a buttery cake layer, making every bite indescribably delicious.

Like Peach Cobbler, this dessert is best served warm and topped with scoops of vanilla ice cream or dollops of whipped cream. Who knew this dessert could be so good!

A serving of strawberry rhubarb cobbler with a scoop of ice cream on top.

What is Cobbler?

Cobbler is a dessert with sugar-sweetened fruit baked with cake batter in the same pan. The batter threads its way to the top (looking like a cobbled street) as it bakes, delivering moist and melt-in-your-mouth tender globs of buttery cake in every bite. Cobbler can also be made with a biscuit-style topping (like  I use in my blueberry cobbler recipe).

Cobbler shouldn’t be confused with a fruit crisp; a crisp has a streusel-like topping with oats and at times nuts, fruit cobbler is made with a biscuit or cake-like layer. Making it a sweet, cakey, gooey dessert.

Two images showing the steps to prepare the sugar-sweetened strawberry rhubarb mixture.

To Make Strawberry Rhubarb Cobbler

The flavor options are endless for cobblers. Any fruit or berry that goes in a pie can also be used in cobblers. The combination of rhubarb and strawberry, however, produces a perfectly sweet & tart balance.

  1. Simmer strawberries & rhubarb in a pot with sugar until tender.
  2. Combine cake ingredients in a separate bowl (per recipe below).
  3. Melt butter in the bottom of a pan. Scoop the cake batter over the butter and carefully spoon in the fruit over the batter. Do not mix in.
  4. Bake until bubbling hot. Let sit and serve while still warm.

Two images showing the steps to prepare strawberry rhubarb cobbler.

How to Store It

Like any baked dessert, strawberry cobbler tastes best served fresh on the same day you make it.

  • To Refrigerate: Leftovers can be stored tightly covered at room temperature for 2-3 days, or in the fridge for up to four days. Although you’ll find the cake becomes soggy, the cobbler will retain its amazing flavor.
  • To Freeze: You can also freeze it for up to four months.
  • To Reheat:  Pop in the microwave for a few seconds, or in a 350°F oven until heated.

Strawberry Rhubarb cobbler baked in a pan.

Slow Cooker Cobbler

Cobbler cooks up great in the slow cooker too. Just follow the same procedure to prep and assemble as the oven-baked version.  Cook on high for 6 hours, or on low for 7-9 hours.

What a great treat to come home to after a long day at work!

More Delicious Fruit Cobblers

Rhubarb Strawberry Cobbler

Fresh strawberries and tart rhubarb with a tender cobbler base.

  • 1 lb fresh or frozen strawberries (sliced 1/2" thick)
  • 1/2 lb fresh or frozen rhubarb (thinly sliced)
  • 1 1/4 cups sugar (divided)
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1/4 cup butter
  1. Preheat the oven to 350°F.

  2. Place strawberries, rhubarb, and 1/2 cup of sugar in a medium saucepan. Simmer over medium heat until fruit is tender.

  3. In a large bowl, combine flour, remaining sugar, baking powder, cinnamon, and salt. Stir in milk.

  4. Melt butter in the microwave and spread into the bottom of a 9×11 glass baking dish.

  5. Drop batter over the butter. Spoon the warm fruit over the batter, trying to keep it relatively even. Don't stir it in!

  6. Bake 45-55 minutes or until cake is set.

  7. Let the cobbler cool for about 10 minutes before serving.

A serving of strawberry rhubarb cobbler with a scoop of ice cream on top.
A serving of strawberry rhubarb cobbler with a scoop of ice cream on top.
Top image - a serving of strawberry rhubarb cobbler with a scoop of ice cream on top. Bottom image - ssugar-sweetened rhubarb and strawberry mixture in a pot.

Easy 3 ingredient Graham Cracker Crust

Once you know how to make graham cracker crust, you’ll be able to whip up countless mouth-watering desserts. This simple recipe combines graham cracker crumbs, butter, and sugar. That’s all there is to it.

Just three simple ingredients makes the best foundation for just about any cream or custard filling you can imagine. Next time you’re making a No Bake Key Lime Pie or Strawberry Pie this crust is going to be a must!

An empty prepared graham cracker crust ready to be filled

What are Graham Crackers?

Graham crackers are sweetened brown crackers with a slightly toasty malted flavor. They are made from coarsely ground hard red wheat, one of the least processed wheat flours. You can grab them at the grocery store in the cookies aisle or buy them online.

Here’s an interesting historical aside. The flour was named for one Sylvester Graham, who, according Wikipedia, was a straight-laced 19th-century vegetarian and vocal advocate for dietary reform, including the use of whole-grain over white flour. Ironically, the crackers that now bear his name are today frequently used in some of the most decadently-rich and luscious desserts in the world and of course all kinds of S’mores recipes.

Graham Cracker Crust ingredients including graham crackers, butter and sugar on a wood board

To Make a No-Bake Pie Crust

This delicious buttery crust is super easy:

  1. Place graham crackers in a blender or food processor to make crumbs. Alternatively, you can make crumbs by placing them in a plastic bag and use a rolling pin to smash them into crumbs.
  2. Mix with softened butter and sugar (per recipe below).
  3. Press the mixture into a pie plate and refrigerate to solidify.

Ingredients for graham cracker pie crust ready to be mixed

Can You (or Should You) Bake It?

This is a totally optional step. There’s really no compelling need to prebake Graham cracker crust since the crackers are already baked. However, if your filling needs baking, then naturally the crust will need to go in the oven too. Many cream pies don’t require baking at all, so why not make it easy on yourself?

Some people like the way prebaking makes a crispier crust with more developed flavor, so it’s up to you. If you decide to bake it, place it in a 350°F oven for 8-9 minutes, being careful not to over-brown it.

What Pies Go Best in Graham Cracker Crust?

As mentioned, any custard filling combines well with this tasty homemade crust. Try these delicious pies and so many more!

The list goes on. Anytime you are thinking about pie, don’t forget that easy homemade Graham cracker crust will always be your trusty ally!

No Bake Graham Crust

This simple 3 ingredient pie crust takes just minutes of prep – no baking required.

  • 6 tablespoons melted butter
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  1. Combine all ingredients in a bowl.
  2. Using a fork, mix well until all ingredients are moistened.
  3. Pour into a 9″ pie plate and press evenly on the bottom and sides.
  4. Refrigerate at least 30 minutes before filling.

If the crust is difficult to remove, dip the very bottom of the pie plate into hot water for a couple of moments. This will make it very easy to release.

Graham Cracker Crust pressed into a clear pie plate
Graham Cracker Crust pressed into a clear pie plate
Top photo shows a Graham Cracker Crust pressed into a clear pie plate, while the bottom photo shows graham crackers and melted butter.

Deliciously Moist Yellow Cake!

Close up photo of a slice of yellow cake with chocolate frosting on a white plate.

A classic Yellow Cake recipe is something everyone should have in their arsenal. This old fashioned cake is made with a rich blend of butter, eggs, and buttermilk for a tender butter cake that’s perfect for birthdays and everyday celebrations!

You can frost this homemade Yellow Cake in Chocolate Buttercream Frosting, Cream Cheese Frosting, or even Lemon Buttercream!

Close up photo of a slice of yellow cake with chocolate frosting on a white plate.

What Is Yellow Cake?

This classic yellow cake might be the most traditional of them all. It’s a simple and rich recipe made with butter and whole eggs which yields a golden crumb and tender cake.

This particular yellow cake recipe also adds in egg yolks, a bit of vegetable oil, and uses buttermilk to bring this moist yellow cake recipe to life! If you don’t have buttermilk on hand, feel free to use my easy buttermilk substitute.

Overhead photo of yellow cakes in cake pans cooling on a wire rack.

How To Make Yellow Cake

It is super easy to make this yellow cake from scratch, but it’s VERY important to make sure that ALL ingredients are room temperature before beginning.

  1. Preheat the oven, and grease and line your cake pans with parchment paper. This makes removing the cake from the pan easy.
  2. Sift together dry ingredients into a medium bowl to make a lighter cake.
  3. Cream butter, sugar, oil, and vanilla together and mix the eggs in one at a time so that all ingredients are well combined.
  4. Fold in dry ingredients with a rubber spatula, alternating with the buttermilk. Folding the ingredients in helps keep the cake light and fluffy.
  5. Divide evenly between the cake pans and bake! Easy, right?

Fork being plunged into a slice of yellow cake with chocolate frosting on a white plate.

Can You Freeze Yellow Cake?

Yes, you can and freezing this yellow cake makes assembly quick and easy when a special occasion pops up!

To freeze it, bake and cool according to the recipe directions. Once the cake has cooled completely, wrap each layer with plastic wrap, then wrap each layer with aluminum foil, then place each layer in a large freezer bag. Freeze for up to three months.

When ready to use, remove from the freezer and allow to thaw for 30 to 60 minutes while still wrapped, then remove and use.

Assembling the cake when the layers are still partially frozen will actually make it a little easier and will result in clean cuts once the cake is sliced.

I’m sure you’ll agree that this is the best yellow cake recipe you’ve ever made!

More Delicious Cake Recipes

Yellow Cake

A classic Yellow Cake recipe is something everyone should have in their arsenal. This old fashioned cake is made with a rich blend of butter, eggs, and buttermilk for a tender and butter cake that's perfect for birthdays and everyday celebrations!

  • 2 3/4 cups cake flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 cups granulated sugar
  • 1/3 cup vegetable oil
  • 2/3 cup unsalted butter (room temperature)
  • 1 tablespoon vanilla extract
  • 2 large eggs (room temperature)
  • 2 large egg yolks (room temperature)
  • 1 1/2 cups buttermilk (room temperature)
  1. Preheat your oven to 325°F and spray two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper and set aside.

  2. In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.

  3. In a large bowl with a hand mixer or stand mixer fitted with a whisk attachment, cream together the sugar, oil, butter, and vanilla.

  4. Add the eggs and egg yolks one at a time beating after each addition just until combined.

  5. Using a rubber spatula, fold in the dry ingredients in 3 parts alternating with the buttermilk in 2 parts. Begin and end with the dry ingredients. Gently fold until only very small lumps remain. DO NOT use an electric mixer for this step.

  6. Evenly divide the batter between the two prepared cake pans and bake for 30 to 35 minutes. A toothpick should come clean from the center when done.

  7. Transfer the cake pans to a wire rack and allow the cakes to cool in the pan for 10 minutes before removing and allowing to cool completely (about 1 hour) before frosting. Once cooled, frost and assemble the cake as desired.

  • Nutritional information does not include frosting.

Recipe Adapted from Rock Recipes.

A slice of Yellow Cake with chocolate frosting and sprinkles on top.
A slice of Yellow Cake with chocolate frosting and sprinkles on top.
Top photo shows a slice of Yellow Cake with chocolate frosting and sprinkles on top. The bottom photo shows a whole round yellow cake in a cake pan

Fresh Peaches and Cream – Easy Summer Dessert

Peaches and Cream is the perfect way to enjoy the abundance of summer fruit available during peach season. This dessert is simple and delicious, reminiscent of our favorite Easy Homemade Peach Cobbler.

Fresh peaches in a cinnamon kissed syrup are topped with a scoop of vanilla ice cream. 

Peaches and cream with ice cream in a small bowl

What is Peaches and Cream?

Peaches and cream are just that! Warm saucy peaches topped with cream and served with a scoop of ice cream. In this case, we simply cook them stove top for a few minutes creating a delicious and buttery sauce perfect served with ice cream.

This is the perfect finale for summer recipes like grilled chicken, or grilled pork chops served with Baked Corn on the Cob.

  • PEACHES: You don’t have to be from Georgia or the South to find perfectly sweet and juicy fruit for this peaches and cream recipe. Georgia is famous for its peach groves and during May and June. Its famous Clingstone peaches are harvested and sent all over the country. Freestone peaches are picked and distributed nationwide between June and August.
  • CREAM: While you can find good quality vanilla ice cream and whole heavy whipping cream any time of the year, this will ensure a rich and flavorful summertime dessert!

Two images showing the preparation of ingredients for peaches and cream in a pan.

How to Make Peaches and Cream

No need to overcomplicate this easy recipe when the main attraction is in-season, fresh peaches! You can have this tasty dessert ready in 3 simple steps!

    1. Prep: Slice peaches in half and remove the pit, placing in a shallow dish or baking pan, cut side up. (I usually peel the peaches using this peeling method).
    2. Simmer: Combine the prepped peaches with a bit of sugar, cinnamon and cornstarch. Allow to cook a few minutes on the stove until soft and syrupy.
    3. Serve: Serve with a scoop of vanilla ice cream and a sprinkling of cinnamon sugar and a small mint leaf garnish.

A close up photo of peaches and vanilla ice cream

More Summer Fruit

Peaches and Cream

This tasty dessert bakes fresh peaches in a heavy cream mixture and tops with a scoop of ice cream before serving!

  • 4 small peaches (or 3 large)
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon cinnamon
  • 1 tablespoon water (optional)
  • 1/3 cup heavy cream
  • 1 1/3 cup vanilla ice cream
  1. Cut peaches into slices and set in a small saucepan.

  2. Mix with sugar, cornstarch, cinnamon, and water and bring to a boil.

  3. Cover and simmer for 5 minutes or until liquid starts to become syrup-like consistency.

  4. Spoon into 4 bowls and top with vanilla ice cream and cream.

Peaches in a white bowl with cinnamon sprinkle and ice cream
Peaches in a white bowl with cinnamon sprinkle and ice cream
Top photo shows peaches in a white bowl with cinnamon sprinkle and ice cream. Bottom photo shows peaches in a pan ready to be prepared

Creamy Broccoli Slaw – (great on burgers or pulled pork)

Creamy Broccoli Slaw is a crunchy, crispy, summer addition to any barbecue, picnic, or potluck! Shredded broccoli is mixed with tart granny smith apples, chewy dried cranberries and crunchy sunflower seeds tossed in a simple creamy dressing!

Serve this as a side or on top of Pot Pulled Pork sandwiches or even in a wrap or burger!

Broccoli coleslaw mixed in a bowl and topped with cranberries and sunflower seeds.

What’s in Broccoli Coleslaw?

Why decide between a broccoli salad and a creamy coleslaw when you can have both! This broccoli slaw is the perfect combination of creamy, crunchy and colorful.

Packed with fiber and tons of nutrition, this salad has a colorfully crunchy bite and a tangy taste.  Broccoli slaw is a mixture of shredded broccoli stalks with julienned carrots and a bit of purple cabbage.

Broccoli slaw mixture can be purchased at almost any grocery store along with the bagged salads.

  • Fruits: granny smith apples, dried cranberries
  • Seeds: sunflower seeds
  • Dressing: mayo, vinegar, and sugar

Broccoli Slaw ingredients in a bowl.

To Make Broccoli Slaw…

Make this salad in three easy steps!

  1. Salad: Cut granny smith apple into julienne matchsticks or small dice. Toss with lemon juice to keep them from browning.
  2. Dressing: To make the broccoli slaw dressing, mix all the dressing ingredients and set aside in the refrigerator so it can chill.
  3. Combine: Toss all ingredient with chilled dressing to combine.

Refrigerate one hour before serving.

A serving of broccoli slaw.

To Store Broccoli Slaw

Creamy broccoli slaw will keep up to 5 days in the refrigerator as long as it’s kept tightly covered.

It might need to be drained if it gets a little soggy, but add some extra sunflower seeds for crunch and maybe a dash of vinegar!

Serve It Next To…

Broccoli slaw is such a versatile salad all year long! Scoop over a bed of mixed green lettuce and top with croutons or add into a wrap with slices of cooked bacon or even over pulled pork! Add some creamy crunch to your favorite hamburger.

Serve alongside grilled sausages or as a side to hotdogs for a new twist on a summer barbecue!

More Summer Salads

Creamy Broccoli Slaw

Shredded broccoli is mixed with tart granny smith apples, chewy dried cranberries and crunchy sunflower seeds tossed in a simple creamy dressing!

  • 32 oz broccoli slaw mixture
  • 1 granny smith apple
  • 1 teaspoon lemon juice
  • 1 cup dried cranberries
  • 1/2 cup sunflower seeds


  • 1/2 cup mayonnaise
  • 2 tablespoons vinegar
  • 1 tablespoon sugar
  • 1 teaspoon celery seed
  • salt & pepper to taste
  1. Cut granny smith apple in half and remove seeds. Cut into fine julienne slices and toss with lemon juice.

  2. Mix all dressing ingredients and set aside.
  3. Combine all ingredients in a large bowl. Add dressing and toss to combine.
  4. Refrigerate at least 1 hour before serving.

I love serving this broccoli slaw on top of pulled pork and my burgers for a fresh & crunchy twist. Made with an easy broccoli slaw mixture, apples, cranberries and sunflower seeds all tossed ina  creamy dressing it is the perfect summer salad.#spendwithpennies #broccolislaw #coleslawrecipe #salad #summersalad
I love serving this broccoli slaw on top of pulled pork and my burgers for a fresh & crunchy twist. Made with an easy broccoli slaw mixture, apples, cranberries and sunflower seeds all tossed ina  creamy dressing it is the perfect summer salad.#spendwithpennies #broccolislaw #coleslawrecipe #salad #summersalad
I love serving this broccoli slaw on top of pulled pork and my burgers for a fresh & crunchy twist. Made with an easy broccoli slaw mixture, apples, cranberries and sunflower seeds all tossed ina  creamy dressing it is the perfect summer salad.#spendwithpennies #broccolislaw #coleslawrecipe #salad #summersalad